Feta Cheese Ball Pops

My family loves cheese balls which are usually cheddar, blue and cream cheese rolled in walnuts and spread on crackers.

This recipe has a Middle Eastern edge to it made with feta cheese and a Greek cream cheese and yogurt blend, rolled in cashews and drizzled with honey and sprinkled with flaked sea salt. Plus these are individual bites stuck on a pretzel stick. Like a cake pop!

First thing is to blend with a hand or stand mixer

8 ounces of softened cream cheese or Greek cream cheese and yogurt, which contains less fat and has a tang to it!

8 ounces feta cheese, softened

Roll into bite size balls with your hands and place on a wax paper or parchment paper covered flat pan

Chill in the frig for 1 hour. The balls should keep their shape. If they are soft, place them in the freezer 15 minutes.

This recipe can be prepared in advance up to this point. The rest should be done just before serving or the nuts may get soggy.

Raw unsalted cashews have a real nutty flavor I crave!

If you have a source of home grown honey as I do, that’s the best! You’ll get the flavors of the local plants the bees polinate! Thank you Peachie Martin!

Flaked sea salt from Cypress is what I use. I purchase it at our local Mercato Di O & V, an olive oil, balsamic vinegar and salt shop in Midland MI. This salt adds a little crunch and potent flavor.